San Francisco, CA

November 2012

Mike Reis fell in love with beer as a 19 year old studying abroad in Rome. He stumbled into the small beer scene in a market dominated by wine, and saw how the loud and passionate brewers were following their dreams. The experience was infectious. Reis finished his studies and received Communications and Art History degrees from the University of California, then took his first job as a sales and marketing executive at Lagunitas Brewing Company. It’s there that his fascination with beer blossomed into a career. After three years at Lagunitas, Reis left the sales world to try his hand in restaurants as beer director for both The Monk’s Kettle and The Abbot’s Cellar in San Francisco, where he pairs Chef Adam Dulye’s menus with selections from an ever-changing 130-beer list.